Chicken Nuggets with Green Potato Salad

Mix the flour, salt, and pepper together in a deep bowl. In a second bowl, whisk the eggs. In a third bowl, mix together the parmesan and breadcrumbs.

Cut the chicken fillets into fairly thick strips. Coat each strip in the flour mixture, then dip in the egg, and finally press into the parmesan-breadcrumb mixture.

Lay the coated strips on a baking paper-lined tray and bake at 200 °C for about 10 minutes, depending on thickness — you want them golden and cooked through.

Cut the cold cooked potatoes into chunks and put them in a bowl. Now blend the pickled cucumber, basil, mustard, yogurt, and mayonnaise in a food processor until you get a smooth dressing. Season with salt and pepper, then gently fold the potatoes into the dressing.